Pecan Pie Coffee Cake

With all the baking I did leading up to Christmas, I took a little break for a few days to enjoy the holidays. I kinda figured you’d all be okay with a few dessert-less days from me.

Of course, it wasn’t long until I couldn’t fight the urge to get back to baking. So, I thought I’d ease us back in with a coffee cake. Those always seem so innocent to me. It is, after all, a cake designed to be eaten with an afternoon cup of coffee or for brunch.

This particular coffee cake may not be so innocent. You see, it’s topped with pecan pie filling. So much for easing us back in, huh?

The cake itself is very good on its own. It’s moist and flavorful and delicious. There is a little bit of cream cheese in the cake, and I’m always for that.

Then, there is the topping. After the cake is baked, poke lots of holes in the cake. Then pour on a gooey, nutty topping and let it soak into the cake. A little more time in the oven, and then there’s a magical layer of pecan pie filling right on top, with a little bit soaked into the cake to make it even better.

This cake batter is one of the best I’ve ever tasted! It’s super moist, light and delicious. With buttermilk, cream cheese and egg white it’s a real winner. I make the mistake of using an 8″ pan so I couldn’t get all of the pecan topping on it but man, what a yummy cake. Making it for our Christmas gathering but will definitely make it over and over. Love it!!!

I made this a couple days ago and it turned out amazing! It was gone in a day! 😉
I did find that the top of my cake domed up and wasn’t flat like it is in the picture. Not sure what went wrong there but other than that it was delicious and I’m definitely making it again! Thank you for the recipe!

Made it this morning, mine also domed up, I poked holes with a metal kabob kabob rod but the gooey stuff didn’t seep into the holes. I used a metal pan, maybe that caused the dome? Your cake in the picture looks like stoneware. Have you ever doubled the recipe? All that to say it was absolutely divine! I will definitely make this again and again!

Hi, Lisa. I’m sorry you had troubles. Doming cakes are usually because the outside of the cake is baking faster than the inside. A dark cake pan will cause that. It’s also possible that there was too much flour, so just be sure that you’re measuring with the spoon and sweep method or by weight. I’ve not ever doubled the recipe. You could likely do that for a 9×13 pan.

This looks so yummy and I can’t wait to make it. I do have a concern about the topping. I want to eliminate the egg because I am afraid it may scramble or have a really eggy taste because it only cooks for 10 minutes. Has this ever happened to anyone who has made this cake? I really hate eating eggs so I would throw it all away if it did.

I made this in a 9×13 pan for Thanksgiving and it was amazing!!! My only issue is that the bottom came out dark and harder so each time I had a piece I had to peel off the layer from the bottom. I am going to try making it again today, but with parchment paper on the bottom.

Holy moly – I just showed the pictures and recipe to my husband and he is chomping at the bit for me to make it. 2 of his favorite deserts combined into 1. I will respond back when I get the chance to make it. Thanks so much Jennifer!

Can this be baked in disposable loaf pans? I would love to make and give as gifts over the holidays. I always make pecan pies during the holidays and this would make a fabulous change. Can’t wait to try it!!

Hi, Tonia. You can certainly make them smaller, but I would be hesitant to fill a loaf pan as normal because it might be tough to get it baked evenly and thoroughly. If you have some disposable mini cake/tart pans, that might be a better choice. Here are some at Amazon: Mini Cake Pans

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Welcome to BAKEorBREAK, or BoB as we affectionately call it. I’m Jennifer and this is my journal of over a decade of adventures as an amateur baker. The recipes you'll find as you browse through the recipe index tend toward low-effort, high-reward although you'll find some special "worth the effort" treats, too. There's sure to be something delicious for everyone. Happy baking!